Monday, May 3, 2010

Sweet and Sour Coleslaw

This coleslaw is super crunchy with a nice balance between sweet and sour flavors. It is a snap to make, and yet another great picnic food - though of course it is equally good indoors (where the rain has been keeping us lately). I didn't measure any of the ingredients precisely, so the amounts below are estimates. Needless to say you don't need to follow them exactly, just use them as a guide.

Sweet and Sour Coleslaw:4-5 Cups Shredded Cabbage (I used half green, half purple - mostly to make it more colorful and pretty)1 Large Apple Thinly Sliced and cut into strips (I used Fuji)1 Large Carrot, cut into matchsticks or shredded1/2 Fennel Bulb, thinly sliced (optional - I was using up leftovers)1/4 Cup Raisins1/4 Toasted Sunflower Seed Kernels

In a large bowl combine the cabbage, apple, carrot, fennel (if using), raisins, and sunflower seeds. In a separate bowl combine the dressing ingredients, whisk to combine thoroughly. Toss the cabbage mixture with the dressing. Let sit at least 30 minutes for the flavors to marry. Enjoy!

About Me

We love to cook, love to eat, and love to read, write and talk about cooking and eating! In short, we live for food. On this blog you'll find simple, healthy (usually), tasty (hopefully) recipes from our tiny kitchen!